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A close-up view of a New Orleans Fried Shrimp Po-Boy sandwich in a red plastic basket lined with red and white checkered wax paper.

Classic New Orleans Fried Shrimp Po-Boy

Course: Lunch / Sandwich
Cuisine: American / Louisiana
Prep Time: 20 minutes
Cook Time: 10 minutes
Remoulade chill time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 689kcal
Author: Kris Longwell
Experience a true New Orleans classic with this authentic Fried Shrimp Po-Boy. Featuring golden, cornmeal-crusted Gulf shrimp piled onto soft Gambino’s bread and "dressed" with our zesty Cajun remoulade, this sandwich delivers the perfect "shatter-crisp" crunch in every bite.
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Ingredients

For the Shrimp

  • 1 cup buttermilk
  • 2 tablespoon hot sauce ie, Louisiana hot sauce or Tabasco
  • 1 lb large shrimp preferably Gulf, peeled, deveined, and tails removed
  • peanut oil for frying, or canola or vegetable oil
  • 1 cup cornmeal fine, not coarse or stone-ground
  • 2 teaspoon Cajun seasoning see NOTES
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper

For the Sandwich

  • 2 French loaves split lengthwise, see NOTES
  • 1 cup iceberg lettuce shredded
  • 4 medium tomatoes sliced
  • salt and pepper
  • dill pickle chips
  • lemon wedges for serving
  • hot sauce for serving

Instructions

Do Ahead

  • Make the Cajun Remoulade and chill (covered) for at least 1 hour, or even better, overnight. (Click the link in the Ingredients list)
    Cajun remoulade

Fry the Shrimp

  • In a large bowl, add the buttermilk and hot sauce and whisk to combine. Add the shrimp and toss to completely coat and submerge. Cover with plastic wrap and chill for 20 to 30 minutes.
    1 cup buttermilk, 2 tablespoon hot sauce, 1 lb large shrimp
  • Add 1 to 2 inches of oil to a heavy-duty skillet or pot. It shouldn't go more than about halfway up the side of the skillet. Heat the oil to 350°F.
    peanut oil
  • In a shallow pan or dish, whisk the cornmeal, flour, Cajun seasoning, garlic powder, salt, and cayenne together until completely combined.
    1 cup cornmeal, 2 teaspoon Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, ½ teaspoon cayenne pepper
  • Working in batches, remove the shrimp from the buttermilk (let the excess drip off) and toss them into the cornmeal/flour mixture. Toss until completely coated. Let the shrimp rest on a wire rack while you coat the remaining shrimp.
  • Working in batches, fry the shrimp until crispy and golden brown, only about 2 to 3 minutes. Don't overcook! Remove with a metal slotted spoon and drain on a wire rack (rather than paper towels) to keep them from getting soggy.

Assemble the Po-Boy

  • Slather a generous layer of the Cajun Remoulade over the bottom half of each French loaf.
    2 French loaves
  • Add a layer of lettuce, then tomatoes seasoned with a pinch of salt and pepper sprinkled over the tops of each one, pickles, and a pile of the fried shrimp. Serve immediately with lemon wedges and plenty of hot sauce.
    1 cup iceberg lettuce, 4 medium tomatoes, dill pickle chips, lemon wedges, hot sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Cajun Seasoning Substitute: If you can’t find a pre-made Cajun or Creole seasoning blend, you can make a quick DIY version by mixing equal parts salt, black pepper, garlic powder, onion powder, and smoked paprika, adding cayenne pepper to your preferred heat level.
  • Choosing the Right Bread: Look for "soft" French bread in your grocery store bakery. Unlike a traditional crusty baguette, which can be too tough to bite through, Po-Boy bread should have a very thin, crackly crust and a light, airy interior.
  • Sizing and Preparation: A traditional New Orleans Po-Boy is typically about 9 to 10 inches long. To prepare your loaf, cut the crusty ends off, then slice the loaf in half lengthwise to create the top and bottom pieces.
  • Serving Size: These are large, hearty sandwiches. Two 10-inch Po-Boys are quite substantial and can easily be cut in half to serve four guests.
  • Shrimp Prep: Always ensure your shrimp are completely peeled and the tails are removed before breading. This ensures every bite of the sandwich is effortless and authentic.

Nutrition

Calories: 689kcal | Carbohydrates: 39g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 827mg | Potassium: 572mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1821IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 2mg